Microwave red date dry sterilization equipment (figure) used in a variety of food, agricultural products, seafood, etc.) and pharmaceutical, etc of drying and sterilization (bulk, bottled, packaged, flake, powder, etc.).Bottled drinks, vacuum packing peanuts, dried chicken, chicken, pork, bean curd cake, nuts, such as chilli sauce sterilization.To the characteristics of microwave drying sterilization: low temperature sterilization keep nutrition and traditional flavor, microwave can penetrate inside food, frequency is 2450 MHZ, vibration of 2.45 billion times per second, through the special heat and non-thermal effect to kill bacteria, compared with conventional thermal sterilization can be in low temperature and short time, can get the necessary disinfection sterilization effect.The characteristics of microwave drying sterilization embodied in:1, the selective heating.Because water molecules on the microwave absorbing the best, so the part of high water content, absorb microwave power more than the water content of lower part.This is the characteristics of selective heating, the use of this characteristic can be done even the purpose of uniform heating and sterilizing.2, energy saving efficiency.Microwave is a direct effect on material, and therefore no additional heat loss, air in the furnace and the appropriate containers are no heat, so the thermal efficiency is high, production environment has improved significantly, compared with far infrared heating power saving 30%.3, time is short, high efficiency.Microwave heating sterilization was to make the heated object itself become a heating element, do not need to heat transfer process.Microwaves penetrate the object from all directions within inside and at the same time make the objects in a short time to achieve uniform heating sterilization, greatly shorten the drying sterilization time, thus to increase production.4, easy to control, the craft is advanced.Compared with conventional methods, equipment out-of-the-box;There is no thermal inertia, convenient operation;Microwave power is adjustable, transmission speed is adjustable.In microwave heating dry sterilization, no waste water, waste gas, waste residue, high and new technology is a harmless.5, the sterilization effect is good.Practice proves that the use of microwave sterilization is in commonly 70 Â°C can be completely kill e. coli, total number of bacteria in 80 ~ 90 Â°C is greatly reduced, only 2 ~ 8 minutes time.Speed, time is short, so keep nutrition, traditional flavor of food.6, prolong shelf life.Material treated by microwave sterilization, can be extended shelf life, to improve the quality of products and prolong storage period has a significant effect.7, can add configuration ultraviolet sterilization system.The other additive configuration ultraviolet sterilization system, can further ensure the sterilization effect, and can prevent the plastic bags in a bulge in the process of drying sterilization.The characteristics of microwave drying:Microwave can penetrate inside material, frequency is 2450 MHZ, vibration of 2.45 billion times per second, through the special way of heating heating, compared with conventional heating in low temperature and short time, can get the required dry sterilization effect.Practice proves that the speed, time is short, so keep nutrition, traditional flavor of food.Extend the shelf life, to improve the quality of our products have a significant effect.The characteristics of microwave sterilization:Low temperature sterilization keep nutrition and traditional flavor, microwave can penetrate inside material, frequency is 2450 MHZ, vibration of 2.45 billion times per second, through the special heat and non-thermal effect to kill bacteria, compared with conventional thermal sterilization can be in low temperature and short time, it can achieve the desired disinfection sterilization effect.Practice has proved that all is in commonly 70 Â°C can kill e. coli, the total number of bacteria in 80 ~ 90 Â°C is greatly reduced, only 2 ~ 3 minutes time.Speed, time is short, so keep nutrition, traditional flavor of food.Extend the shelf life, to improve the quality of our products have a significant effect.